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The slow cooker is our go-to during the dark days of winter, nourishing us through the bitter chill with hearty soups and stews, but it’s actually ideal for meal prep all year long. All it takes is choosing the right recipes to showcase spring’s finest offerings, giving us hands-off time to enjoy the sunshine, dig in the dirt, or enjoy a glass of rosé on the patio.

While you will find me packing away my mittens and scarves, one thing that won’t be going away in the warmer months is my slow cooker.

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You have likely heard of the “raw food” movement, as it is believed to remedy a wide range of ailments. Although you may not want to fully transition to a 100 percent raw food diet, there are certain foods that you should always eat raw in order to maximize their nutritional value. Why raw? Whether […]

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Here’s a question: how much time do you spend with something on your feet each day? Chances are, your feet spend most of their day enclosed in shoes, socks or perhaps a pair of flip flops when the weather gets warmer. And when you do set your feet free, do you gleefully run outside and […]

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The most memorable scene in Pulp Fiction is still the exchange between Vincent and Jules, when they’re talking about the little differences between the United States and Europe. Vincent is floored that he can get a beer at an Amsterdam movie theater, order a Royale with Cheese at a McDonald’s in Paris, and watch the Dutch dip their fries in mayonnaise. “I seen ’em do it, man,” he said. “They [freakin’] drown ’em in [it].”

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When it comes to buying cheese at the grocery store, a block of cheddar seems like a simple enough ask, right? A quick stroll past the dairy aisle cheese case quickly suggests otherwise, though. Cheddar is not just cheddar — there are a surprising number of options. And if deciphering all the terms on those labels feels kinda confusing, trust me that you are not alone.

I’m here to answer the questions you have and decode those labels on your selection of grocery store cheddar, so you can buy just the right cheese for you.

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One of the reasons I chose a degree in baking and pastry arts rather than a culinary degree — besides the cake, obviously — is that I enjoy the exacting science of weighing sugar and flour, and then watching as a few simple ingredients become a cake or cookies. Baking, to me, is equal parts science and magic.

But maybe you’re not quite as obsessed with home baking as I am and so you’ve eschewed the advice that every kitchen should have a scale. Digital scales can actually make you a better baker instantly, but did you know that they can also help you brew a better cup of coffee or make a juicier burger?

Here’s why bakers are so snobby about owning a digital scale and why you should be too.

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Sometimes I don’t fully notice certain grocery labels until they’re pointed out to me, and low-moisture mozzarella was one of them. Low-moisture mozzarella looks different than those fancy containers of fresh mozzarella filled with water, and is even stocked in a totally different section of the store. So what exactly is low-moisture mozzarella cheese?

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When it comes to cutlery, chef’s knives get all the glory. They’re just so handy! And if you truly can only have one knife, the chef’s knife is the way to go. That said, we know most people have more than one knife. (It’s not like they take up much room!)

So as much as we can go on and on about that eight-inch wonder, we also don’t want to forget about the chef knife’s little sibling: the paring knife.

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Of all the dishes French cuisine has given us, “leafy greens” might not come to mind as immediately as flaky croissants, boeuf bourguignon, or anything involving a buttered baguette. But despite their penchant for butter and cream, the French do indeed eat their veggies, too — and they’re quite good at it. (France is, after all, the home of such infamous salads as the Niçoise and Lyonnaise.)

Below, a few tips we’re borrowing from the French for taking salad out of side-dish purgatory and making it the main event. Just don’t skip the baguette.

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When The Incredibles 2 comes out this June, it’s bringing along a little snack of a movie in the form of a 7-minute animated short called Bao, and it looks adorable.

Bao is the story of a Chinese-Canadian mom with no kids at home anymore, who gets another chance with a new baby when one of her homemade pork dumplings comes to life and turns into a cute little bun baby. Pixar just released the first trailer, and the animators definitely nailed the task of making a dumpling look and act like a real baby.

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